sl - Christmas Dinner: Grand & Gracious
1. Place greens on 8 individual serving plates. Top evenly with pears and strawberries. Sprinkle with cheese and pecans. Serve with Balsamic Vinaigrette.
Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.
Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.
Stir in half-and-half, and simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.
Note: For testing purposes only, we used Spice Islands Savory Tomato Pasta Sauce Blend.
Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce. Freeze any leftover sauce for later use.
Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.
Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
Bake at 500° for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving. Serve tenderloin with sauce.
NOTE: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until pudding is set.
You may need to increase the broil time depending on the size of your asparagus.
1. Preheat oven to broil. Snap off and discard tough ends of asparagus. Arrange in 2 (15- x 10-inch) jelly-roll pans. Drizzle with olive oil.
2. Broil, in 2 batches, 5 1/2 inches from heat 4 minutes or until tender. Sprinkle with sugar, salt, and pepper.
Simple Roasted Green Beans: Substitute 2 lb. small, thin, fresh green beans, trimmed, for asparagus. Proceed with recipe as directed, broiling, in 2 batches, 7 to 8 minutes or until crisp-tender. Makes 8 servings; Prep: 10 min., Broil: 8 min. per batch
1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.
2. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.
3. Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.
4. Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
5. Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.
Feel free to shape your butter using butter molds. We used 3 1/2-inch Christmas tree-shape molds. One recipe will make four.
1. Stir together butter and marmalade until blended. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Blackberry Butter: Substitute blackberry preserves for orange marmalade. Proceed with recipe as directed.
Fig Butter: Substitute fig preserves for orange marmalade. Proceed with recipe as directed.
Strawberry Butter: Substitute strawberry preserves for orange marmalade. Proceed with recipe as directed.
As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Try this recipe as an alternative to the Powdered Sugar Glaze.
1. Melt butter in a 1-qt. saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk, and vanilla; whisk until creamy (about 2 minutes). Remove from heat, and use immediately.
Note: Pour all of Brown Sugar-Praline Glaze immediately over cooled cake in a circular motion. Cut cake with a serrated knife.
Baby Blue Salad With Fresh Pears
Creamy Bell Pepper 'n' Tomato Soup
Beef Tenderloin With Henry Bain Sauce
Beef Tenderloin with Henry Bain Sauce
Sweet Onion Pudding
Simple Roasted Asparagus
Refrigerator Yeast Rolls
Cream Cheese-Coconut-Pecan Pound Cake
Brown Sugar-Praline Glaze
Festive decorations and fabulous food set the tone for a spirited feast. (Serves 8)
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